What to do with that roast! Roasts can be intimidating to folks who haven’t used them much but they are a forgiving, hearty, easy cut with limitless possibilities. This loose recipe below works for beef, pork and lamb, bone in or bone out cuts, you can even throw two different kinds of roasts in at once!
“Any kind of roast” stew
Thaw your roast(s) in the fridge overnight so it is completely thawed before starting. (If you forgot and are in a hurry, microwave thawing works but you might get a few tough parts in the middle)
Season all sides of the roast. Anything from simple salt and pepper to a commercially prepared mix or if you’re feeling super fancy, make up your own! (Granulated onion and garlic are an easy go-to for this too.)
Sear all sides of your roast in your preheated pressure cooker
Add broth or water to deglaze the bottom and fill about ⅓ of the pot.
Cook on high pressure for about 20min./lb and let the pressure release naturally.
Shred meat and remove bone and add more liquid (if necessary.)
Add the veggies and cook until tender. Any seasonal veggies will work. Cook lighter veggies less time and heartier ones longer.
Enjoy!
